Yes, I know rhubarb is not a middle of the road food ~
you either love it or not!
I love this pic, the colors!
Rhubarb for sale at a grocery store ~ Wikipedia
It seems like everyone I know has a crop of thriving rhubarb or at least a neighbor or friend who
What I like about this cake is the crunchy topping with lots of cinnamon and nuts. Yum! The rest of the cake is pretty delicious also because it is very moist and fruity tasting. The topping surely spruces it up flavorfully with crunch!
By the way, from a botanical point of view, rhubarb is a vegetable. After all, it is leafy green with an edible stalk. The way we enjoy rhubarb now is how its identity was declared back in 1947 when the
So, do you have a love or hate relationship with your rhubarb?
Rhubarb Crunch Cake
3 cups rhubarb, cut into ½” pieces
3 ounces strawberry jello
1 cup butter
1¼ cup sugar
1 cup sour cream
2 cups flour
1 teaspoon baking powder
½ teaspoons baking soda
½ teaspoon salt
Filling and topping mixture:
½ cup brown sugar
2 tablespoons white sugar
1 teaspoon cinnamon
½ cup chopped pecans or walnuts
Mix rhubarb with jello. Set aside to absorb coloring.
In medium bowl, prepare cake batter:
Cream butter and sugar until light and fluffy.
Beat in eggs, mix well.
Stir in sour cream, blending well.
Mix in flour, baking powder, baking soda and salt.
Spread half of this batter into a greased 13” x 9” baking dish.
Spread rhubarb jello mixture lightly over the batter.
Combine brown sugar, white sugar, cinnamon and pecans.
Sprinkle half of this over the rhubarb.
Spread remaining batter over all.
Sprinkle with the rest of the nut mixture.
Bake at 350 degrees for 45-50 minutes until top is golden brown.
Ummm, this is just so good!